Farfalle with Porcini Mushrooms POST
Farfalle with Porcini Mushrooms
  • 1 cup boiling water
  • 1 tsp dried oregano
  • 2 oz ounces dried porcini mushrooms
  • 2 tbsp skim milk
  • 1 tbsp olive oil
  • 12 oz bow tie noodles
  • 4 garlic cloves, thinly sliced
  • 2 tbsp grated Parmesan cheese
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp chopped fresh parsley
  • pinch of grated nutmeg
  • 1. In a small bowl, combine the water and mushrooms. Set aside for 10 minutes to soften. Drain the mushrooms, reserving the soaking liquid. Coarsely chop the mushrooms.
  • 2. In a large no-stick frying pan over medium heat, warm the oil. Add the garlic, pepper, and nutmeg; cook, stirring constantly, for 1 minute. Stir in the mushrooms, 1/2 cup of the reserved mushroom soaking liquid and the oregano; simmer for 2 minutes. Stir in the milk; cook for 1 minute.
  • 3. Meanwhile, in a large pot of boiling water, cook the noodles for 8 to 10 minutes, or until tender. Drain and place in a large serving bowl. Spoon the mushroom sauce on top; toss to mix well. Sprinkle with the Parmesan and parsley. Toss with more of the reserved mushroom soaking liquid if desired.